My sister recently brought me some delicious hand-blended chai tea from her local markets and it has sadly run out. It was like no other chai I have tried before – so dark and fragrant. I love that warm spice of chai. Ever since I read the book Shantaram – describing all of the exotic […]
Friday Feels Like: Chai
My sister recently brought me some delicious hand-blended chai tea from her local markets and it has sadly run out. It was like no other chai I have tried before – so dark and fragrant. I love that warm spice of chai. Ever since I read the book Shantaram – describing all of the exotic smells in Bombay and the sweet chai that they would share at street stalls, I would close the book and think, I’ll have a chai. With it’s earthy goodness, there just seems to always be a right time for chai!?
Ingredients
Roasted Dandelion root, Cinnamon, Ginger root, Cardamom, Aniseed, Nutmeg, Star Anise and Cloves.
Directions
Add 1 teaspoon of chai mixture and 1 cup of rice milk into a saucepan. Brew over a low heat for 20 minutes to bring out all of the incredible flavours (the milk should be quite dark by this point). Strain and enjoy!
